Bird's milk cake with strawberries
Cake "Bird's Milk" with Strawberries: A Sweet and Refreshing Delight
Total time: 2 hours
Preparation time: 40 minutes
Baking time: 20 minutes
Number of servings: 12
Welcome to the world of refined desserts! Today we will embark together on the preparation of a delicious cake that effortlessly combines the airy texture of "bird's milk" with the juicy sweetness of fresh strawberries. This recipe is perfect for any occasion, whether it’s an anniversary, a party with friends, or simply a weekend evening when you want to indulge yourself.
The history of the "Bird's Milk" cake is fascinating. Inspired by the sweet traditions of various cultures, this recipe has evolved over the years, becoming a symbol of refinement and indulgence. The fluffy egg white cream has the power to transform a simple base into a true delight for the taste buds.
Ingredients
For the "Bird's Milk" cream:
- 400 g sugar
- 250 ml water
- 5 g agar-agar (about a heaped teaspoon)
- 3 egg whites
- 2 packets of vanilla sugar (or a vial of vanilla essence)
- 100 g condensed milk
- 200 g butter
- a pinch of lemon salt
- 300 g strawberry jam (freshly made from 300 g strawberries with gelling agent, according to the instructions on the packet)
- 300 g fresh strawberries, sliced
For the cake base:
- 3 large eggs
- 3 egg yolks
- 125 g sugar
- 60 g flour
- 110 g starch
- a pinch of salt
Preparation
1. Preparing the "Bird's Milk" cream:
- In a saucepan, mix the water with the agar-agar and bring to a boil. Once the water starts boiling, add the sugar and stir until it dissolves.
- Reduce the heat and simmer for 15 minutes until you obtain a thick syrup. When you lift a spoon, the syrup should flow in a thick thread, and at some point, it will form a drop on the tip of the spoon.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Add the vanilla sugar and continue mixing. Towards the end, add the lemon salt and mix a little more.
- Prepare the butter cream: in another bowl, mix the butter with the condensed milk until smooth.
- When the syrup is ready, pour it in a thin stream over the egg whites, continuing to mix. Observe how the egg whites puff up and the cream becomes smooth and glossy. Continue mixing for a few minutes, then incorporate the butter cream, spoon by spoon, mixing with a spatula.
2. Preparing the cake base:
- In a bowl, heat the eggs with the yolks, a pinch of salt, and sugar over a double boiler until the mixture reaches a skin-safe temperature (about 45-50°C). Remove from heat and mix well until it becomes a cream.
- Gradually add the sifted flour mixed with starch in three stages, carefully stirring with a wooden spatula until smooth.
- Pour the batter into a greased square pan (20x20 cm) lined with parchment paper, covering only the bottom of the pan. Grease the paper with butter and dust with flour.
- Bake in a preheated oven at 200°C for 10 minutes, until the base is golden. If you prefer, you can bake two bases separately, dividing the ingredients in half. After baking, let the base cool on a rack.
3. Assembling the cake:
- Place one base in a mold and soak it with orange juice or apple compote, something light and not too sweet.
- Pour a thin layer of strawberry jam, then half of the egg white cream. Add a few tablespoons of jam and place the second base on top.
- Repeat with jam, sliced strawberries, and the remaining cream, leveling the surface gently. Let the cake cool in the fridge for an hour.
4. Serving:
- Dust the surface with cocoa and decorate as desired. A personal idea would be to create caramel swirls for an elegant look and add chocolate-glazed strawberries for an extra burst of flavor.
- Enjoy your meal!
Practical Tips
- To achieve a truly special taste, use fresh seasonal strawberries, which will add an intense natural flavor to the cake.
- Agar-agar is an excellent alternative to gelatin, having the advantage of not affecting the dessert's taste. If you can’t find it, gelatin works, but it won’t provide the same unique texture.
- Make sure the butter cream is at room temperature before incorporating it to prevent curdling.
- Vary the strawberry jam with other berry jams to explore new flavor combinations.
Frequently Asked Questions
1. Can I use another type of sweetener instead of sugar?
Yes, you can experiment with natural sweeteners or alternative sweeteners, but keep in mind the correct proportions to maintain the desired consistency.
2. What can I do with leftover strawberries?
You can use the leftover strawberries to make a delicious smoothie or a sauce for pancakes.
3. How can I keep the cake longer?
The cake keeps well in the fridge for 2-3 days, covered with plastic wrap to prevent drying out.
This "Bird's Milk" cake with strawberries is not just a dessert, but a culinary experience that will delight both the eyes and the taste buds. Dare to experiment and add your personal touch! Enjoy your meal!
Ingredients: Ingredients for the cream: 400 g sugar, 250 ml water, 5 g agar-agar (a heaping teaspoon), 3 egg whites, 2 packets of vanilla sugar (or one vial of essence), 100 g condensed milk, 200 g butter, a good pinch of lemon salt, fresh strawberry jam made from 300 g strawberries with gelling agent according to the instructions on the packet (calculate proportions), 300 g fresh strawberries sliced. Ingredients for the base: 3 large eggs, 3 egg yolks, 125 g sugar, 60 g flour, 110 g starch, a little salt.
